Mexican Street Corn Casserole

Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter or non-stick spray. In a large mixing bowl, combine the thawed corn, sour cream, mayonnaise, 3/4 cup of the cotija cheese, Mexican crema, chili powder, smoked paprika, garlic powder, lime juice, and lime zest. Mix thoroughly until everything is well-coated and creamy.

Fold in the chopped cilantro, diced jalapeño, and sliced green onions. Be gentle to keep some texture. Taste the mixture and season with salt if needed—remember, cotija is quite salty. Transfer the creamy corn mixture to your prepared baking dish and spread it into an even layer.

In a small bowl, combine the remaining 1/4 cup of crumbled cotija with the shredded queso fresco or Monterey Jack. Sprinkle this cheese blend evenly over the entire surface of the casserole. For extra color and flavor, dust the top lightly with an additional pinch of chili powder.

Bake the casserole on the middle rack for 30-35 minutes. You're looking for the edges to be bubbly and the top to be beautifully golden brown with a few darker spots. If you want a deeper color, broil for the final 1-2 minutes, but watch it closely!

Remove the casserole from the oven and let it rest for 5-10 minutes. This allows the creamy base to set slightly for cleaner serving. Garnish generously with more fresh cilantro, a final squeeze of lime juice, and a dusting of chili powder. Serve warm directly from the dish.